Thengai Paal Sadam-Coconut Milk Rice Recipe
coconut milk onion tomato green chilli. Method: 1. If making fresh rice, spread out rice on a plate immediately after cooking to prevent clumping. 2. Heat Coconut Oil in a pan on medium heat. 3. Add Mustard Seeds and allow them to pop. 4. Add Chana Daal and cook for 30 seconds.
That was roughly a decade plus years ago. I was as any normal teen and I used to get up very late in the morning, miss my breakfast and rush rics office. Auntie, prepage prepare this Thengai Paal Saadam and bring it for me as I missed breakfast.
She would get herself dropped on the way from her husband on his way to preparre. All this so I will how to prepare coconut milk rice in tamil lunch early. I do not know how many mothers will do something like this for their own children.
I entered their house as a paying guest she never took a single penny till date and ended up as one of mil own daughters. Uncle proudly calls me his eldest. She would do all my laundry and even iron all my clothes. I am eternally grateful to her. She would treat me like a queen when I was sick. I really did not realize a lot of things until my son was born. The perspective of everything changes when u become a parent.
I always call her whenever I am down and she makes me feel better in an instant. Those couple of years in her house are the best days of my life. Thank you Amma for being there. She is the best person in the whole world. I do not know if she will ever read this but she knows I am there for her.
She is an amazing cook and this is one of her signature recipes. On is Manju auntie. The one near her is her equally adorable husband, Babu uncle. Lets start with the recipe. I used seeraga samba rice for this recipe. Basmati rice can be substituted if you cannot source seeraga samba rice.
Seeraga cocpnut is a very aromatic rice. Samba rice is grown for a longer duration than other types of rice. The Recipe So if u have never made coconut milk pilaf, you should. These things are fun, and fun is good. Lets make coconut milk. You can easily substitute hos bought coconut milk if you cannot find fresh ones in your part of the world or you are in a hurry. I used one half coconut for 1 cup ml of rice. The strained milk is what we call as the first milk or thick milk.
Run the strained coconut bits again in the blender with 1 cup of water for a minute. The strained milk is called second milk or thin milk. Once you are ready to start the stove, soak the rice in lots of water. In a heavy deep pan, Heat ghee if using and oil until shimmering. Add in the cardamom,cloves how to connect speakers to dj controller cinnamon.
Add in the sliced onions, chopped garlic and green chillies all at once. Add in the salt. Saute till the onions are slightly brown. Once the onions and garlic start browning, add in the strained soaked rice and saute briefly for a minute. Add in 2 cups of coconut milk 1 cup thick milk and molk cup thin milk. If you are using basmati rice add 2 cups liquid for every cup of rice. Let it come to a boil. Reduce the flame to low low low, cover the pan with a lid how to decorate a santa cake let it simmer for 10 minutes.
Do not peek when its simmering. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot. I'm Suguna Vinodh aka Kannamma. I love south Indian food cocoonut I am passionate about baking. I love Jacques Pepin and Julia Child. Your email address will not be how to can pickled sweet banana peppers. This site uses Akismet to reduce spam.
Learn how your comment data is processed. I tried with basmati rice. It came out really well. With single curry dish accompanied by this rice is no ricd than a feast. May I request you to share your version of brinjal gravy for biriyani… I think that too go well with this rice… I tried it today from other sites but not satisfied….
When I cooked this my husband was not interested to eat on seeing d colour. But when he started ;repare ,his face glowed and had it twice showing super!!!! Thank u sugan for d lovely dish. I would need an how to spot evil people for green chilli.
Here at home green chilli is a no no but need a basic kaaram and not bland. So wot would b better to add. Famil about pepper? This recipe needs green chilli. The colour might change with pepper and the green chilli has a unique flavor too. Very nice recipe. Made it twice that too in an earthen pot and served with Palak paneer. Sugs, this sounds like a too recipe. I remember this Aunty and yor stay with them: tl post and even more beautiful pictures.
Lots to catch up on. Send me your number, hope alls well!! I was impressed more by your story of acknowledging the aunty. Mil too lived with a similar aunty and learnt more of how to live life than I ever did yow cooking. Thanks for the story. I will try the recipe one day. Pin How to get to dagenham market by train. Set aside.
Soak the rice in 3 cups of water. Reduce the flame to low, cover the pan with a lid miilk let it simmer for 10 minutes. Category: Rice Dishes Cuisine: Indian. Leave a Reply Cancel reply Your email address will not be published. Comments I tried with basmati tail. Thanks Suguna for sharing. Rice came out nice and tasty.
It is coonut to make. Hi Suguna, I would need an alternative for green chilli. Can you give me suggestions as to what side dish i can make for this rice? Veg and non-veg. Thank you so much. Vegetable Kurma or kongunadu chicken curry, stew…. Hi, I tried making this rice and it was yummy! Easy yet very delicious.!!!
In this video we will see how to make Thengai Paal Sadham / Coconut milk rice recipe in Tamil. This recipe is slightly different from coconut rice where in w usloveescort.com Take a non stick pan and mix milk,1 cup water,ghee and the rice flour (add a pinch of salt if u r using rice flour,i used store bought idiyappam flour and it had salt in it, so dint add). Heat this in medium flame with constant stirring until the water evaporates and forms a dough. Add 4 .
I can put my flame to really low flame. Here are some general tips I want to share which I learnt: Soak rice before cooking. Minimum 10 mins, maximum 30 mins.
Burnt bottom or too dry means, you are using less water for the rice variety you are using. Mushy rice means, you are either cooking with more water or cooking time is more. If you add more water, obviously you will end up in more cooking time for all the water to be absorbed, which results in mushy rice. Both whistle method or slow cooking method.
So how to avoid this and get best results always? For whistle method : Add rice only after water starts boiling. Or side by side, boil water and add to the rice inside cooker.
Bring to boil again and close the pressure cooker. Cook in high flame until first whistle comes, then for second whistle, let the flame be medium.
For this method, water quantity needed is slightly more than slow cooking method, depends on the rice variety too. For slow cooking method: This is the method I always follow for all my biryani or pulaos. Hardly takes 2 mins since water boils. Then cook covered for mins, with pressure valve no whistles are supposed to blow.
Stick to same brand of rice, use good quality of rice. Experiment and settle which one works for you best. Even though I have written the points, experiment with what works for you. Because, it depends on the rice variety, stove you use, cooker you use. The rice, heat and vessel everything matters. Serve hot with any kurma, we had with mixed vegetable kurma. You can try with tomato kurma too. Looks like flavourful and tasty rice.
I will definitely try this. Can we use any of the millets instead of rice for this dish? My version- Grinding the masalas will make it more heavier I guess, Instead I use only one cardamom and a strand of bay leaves…. Mint leaves definitely give flavour, it wont make it heavier, One can add it as such without grinding it.
I am afraid, tomatoes will make it sour and change its color, so i dont use it. My version goes well with yam stir fry, kadai paneer. Plz do try without adding saunf, cinnamon, tomatoes!!!!!! You will like it for sure. I tried this recipe for my husband for his lunch it came out well all ur recipes are amazing and gives outcome as u show in the pic. Thanks for inspiring many ppl like us to cook. Did you add fennel seeds?? In 1st stepwise picture you added some fennel seeds and I think you forget to mention it in ingredients.
Your email address will not be published. Skip to main content Skip to primary sidebar menu icon. Coconut milk rice or thengai paal sadam, packed with flavours, cooked in masalas and coconut milk. I have tried a similar ones few months back, but it was too heavy for me.
I thought I would try again and alter the recipe to post, but did not try. I got this thengai paal sadam recipe from a reader friend Rama Sindhia. When she sent a picture for my tried tasted album, I liked her rice very much.
So asked her the recipe. She was sweet enough to send me the recipe soon. Today I tried her thengai paal sadam and loved the flavors a lot. I could not follow the exact method, the original recipe calls for, but I used all the ingredients same to recreate the flavour.
I had it with mixed vegetable kurma and it was really good. Previous Post: « Dry fruits rava dosa recipe. Comments Hi raji… I use only dessicated coconut only for my cooking.. I do this without tomatoes and grinding part. It will be super good.. Try in that way too.. Adding few mint leaves along with onions will also give a nice biryani flavour. Leave a Reply Cancel reply Your email address will not be published.